This Maltesers rocky road is one of our favourite ways to make the chocolatey treat, with real Maltesers to add to the crunch.
Our recipe takes the classic marshmallow, chocolate and biscuit snack recipe and adds a little something extra. The malty crunchiness pairs perfectly with the soft marshmallows and smooth milk chocolate. As it only takes 15 minutes to create 12 of these bars, they’re ideal for making as a last-minute addition to a picnic or party table. Alternatively you can arrange them in cellophane bags tied with pretty ribbons, or in a box between layers of greaseproof paper, and they make a lovely homemade present.
Ingredients
- 175g pouch Maltesers
- 250g dark chocolate (70% cocoa solids), broken into pieces
- 50g butter
- 8 digestive biscuits
- 60g baby marshmallows
- Icing sugar to dust over
WEIGHT CONVERTER
Method
- Line a 22cm-square tin with parchment paper. Melt the chocolate with the butter in a bowl over boiling water until it has completely melted. Remove from the heat.
- Set this aside to cool for at least 10 mins whilst you get the rest of the ingredients ready. It's important that the chocolate isn't too hot when it is combined with the other ingredients or it could melt the Maltesers and marshmallows and take the 'rocky' out of this recipe.
- Next, bash up the biscuits in a plastic bag until you have a good mixture of chunks and powder.
- Finally, add the crushed biscuits, marshmallows and Maltesers to the mixture and fold with a spoon until all are lightly coated in chocolate.
- Pour into the tin to refrigerate for at least 30 mins. Sieve over a generous dusting of icing sugar. Cut into slices before serving.
Watch how to make Maltesers rocky road
Top tips for making Maltesers rocky road:
For a quicker way to melt the chocolate, break it up into squares and put it in the microwave on a low or defrost setting for a minute or so and stir halfway through.
Do I need to temper chocolate for Maltesers rocky road?
No, part of rocky road's appeal is the rough and ready look of its appearance. Tempering chocolate involves heating and cooling it to exact temperatures so that the final finish is glossy and pretty - but it doesn't affect the flavour. In this recipe, there is not real benefit to tempering the chocolate.
How do I cut rocky road into neat sections?
If you set your rocky road in the fridge it can get very hard, so, pre-warm your knife before you slice it, otherwise the chocolate can crack as you portion it up.
You might also like...
